The weather was so nice this weekend, I thought I’d try my hand at grilling up a flank steak with a coffee rub. So I fired up the grill and went to work. The coffee rub was just the right addition to give it that extra kick!
After marinating the steak for about 6 hours and adding a generous amount of the coffee rub, I threw it on the grill for about 5 minutes on each side, (I like mine medium). Knowing I needed to spice things up a bit, I decided to grilled up some fresh bell peppers as well. I love that flavor combo. I didn’t have a perforated grilling pan, so I McGyver’d it with a little DIY hack by placing one sheet of tin foil on another folding up the side to create a ½ inch wall, then poked a few holes in the bottom . . . and done—my own perforated grilling pan for less than a dollar and in less than five minutes.
After grilling the flank steak along with the fresh bell peppers, I have to say, I was pretty impressed with the end result. I shared this with some friends and received some pretty favorable reviews. I even had some leftovers that I was able throw into some tortillas the next day for some awesome steak fajitas!
2 tablespoons ancho chile powder
2 tablespoons finely ground coffee beans
5 teaspoons dark brown sugar
1 tablespoon hot smoked Spanish paprika
1½ teaspoons dried oregano
1½ teaspoons freshly ground black pepper
1½ teaspoons ground coriander
1½ teaspoons mustard powder
1 teaspoon chile de árbol powder or ¾ teaspoon finely ground red pepper flakes
1 teaspoon ground ginger
1 tablespoon kosher salt, plus more
2 16-ounce boneless New York strip steaks (about 1 inch thick)
2 tablespoons vegetable oil
In a small bowl, mix together first 11 ingredients and 1 tablespoon of salt.
Season steak with remaining salt, then coat and coat with spice rub per. Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours.
Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
Spray grill grates with non-stick spray. Cook steak for 5 minutes or so on each side. Transfer steaks to a cutting board; let rest 10 minutes before slicing.
Recipe adapted from Bon Appetit